Last week I shared the story of how my dear friend carol Ann and i got to know each other, and showed pictures of the peach and blueberry custard pie I made following the recipe she gave me. It was really delicious, and unfortunately I don’t have a photo of it because we ate it all!

She has very kindly allowed me to share her recipe, and here it is:

2 tblsp lemon juice

3 cups of sliced peaches, sliced

1-1½ cups blueberries

1 cup sugar

2 tblsp quick tapioca

1/2 tsp salt

pastry for 2 crust pie

2 tblsp butter

custard:

4 eggs beaten slightly

5 tblsp milk

5 heaped tblsp flour

put the fruit in a large bowl and sprinkle over the lemon juice

mix sugar, tapioca and salt and add to fruit, let stand 15 minutes.

to make the custard Meanwhile make custard – stir all the ingredients together and mix thoroughly

line a buttered pie dish with pastry, reserving some for the top

drain the fruit then add a little of the custard mixture

put fruit into the pastry case and add as much of the custard mix as you want/need, leaving a little for the topping

dot with butter

top with pastry, as a whole round or as a lattice, brush on the remains of the custard and sprinkle with sugar to glaze

(useful to put on a baking sheet or tray in case it spills) check as it comes up to time as the topping can catch

I put my pie on a cookie sheet in case of spillage. Watch carefully after 45 min.

Enjoy!!!!

I have to confess I slightly adjusted the recipe, I did not add the sugar, salt or butter, and I had no tapioca so that was left out. Also I made instant custard with Bird’s custard powder, about half a pint; I think I should have made more, and I forgot to use the custard to glaze the top. I used a sweet crust pastry, three parts plain flour to one part icing sugar, 2:1 added butter (i.e. 2 oz butter to 4 flour/icing sugar), plus 1 egg yolk for each six oz dry pastry ingredients – if it seems too dry, add another egg yolk, or a little cold water.